Sandi Sheppard


The trail ends here with this simple, cheesy, Southwestern version of Mac-'N-Cheese! It has medium-level spicy heat that doesn't overwhelm, but offers a bite just the same with warmth that lingers on the back of the throat. Multiple chili flavors of poblano, green chilies and chipotle are a natural with tomato, onion, sweet corn, and cilantro combined with a great combination of cheeses - familiar in your favorite tortilla chip dips! This has Mexican flair and a great deal of comfort food satisfaction, so enjoy every bite, and if it's not quite hot enough for you, shake on the hot sauce!


★★★★★ 11 votes

10 Min
40 Min


  • 1/2 lb
    bulk pork and bacon sausage blend
  • 1 c
    chopped sweet yellow onion
  • 1 large
    poblano pepper, rough chopped
  • 2
    ears sweet corn, kernels removed
  • 10 oz
    diced tomato with green chilies
  • 1 large
    chipotle pepper in adobo, minced
  • 1 Tbsp
    minced garlic
  • 1 tsp
    liquid smoke flavoring
  • 1 Tbsp
    worcestershire sauce
  • 6 oz
    cream cheese, cubed
  • 5 oz
    santa fe flavored cream cheese cooking creme blend
  • 1 c
    velveeta shreds, original flavor
  • 1 c
    velveeta shreds, pepper jack flavor
  • 3/4 c
    chopped cilantro, divided use
  • 12 oz
    small whole wheat elbow macaroni
  • 1 Tbsp
    kosher salt
  • 1 c
    cherry tomatoes, cut in half lengthwise
  • 3/4 c
    crushed thin tortilla chips
  • 1 c
    shredded pepper jack cheese with a touch of philadelphia



  1. Preheat oven to 350ยบ F. In a large skillet on medium, brown the sausage, for about 5 minutes, breaking with a spoon while it cooks, then add the onions and poblano pepper and saute another 5 minutes. Drain meat, onions and peppers and add back to the skillet. Discard drippings.
  2. With heat on low, add the corn, tomato, chipotle pepper, garlic, liquid smoke, worcestershire, cream cheese, cooking creme, both cheese shreds and 1/2 cup cilantro and mix well. Turn off heat when all cheese is melted.
  3. Cook macaroni in 4 quarts boiling water with the salt. Cook, slowly boiling, for 8 minutes, drain and add to the skillet. Mix well and pour into a 2-1/2 or 3 quart casserole dish. Spread cherry tomatoes over the top, and the chips then spread the shredded cheese evenly over the top. Bake for 30 minutes, covering loosely with a foil tent if it begins to brown too quickly. Remove from oven, garnish with remaining cilantro and serve.

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